Lemon-Orange Walnut Bread

 My cousin passed this one along to me and she came across it on the Cook's Recipes website. Low in calories and carbs, diabetic friendly.


Lemon-Orange Walnut Bread


INGREDIENTS:

2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon Peel
1 1/2 teaspoons freshly grated Orange Peel
2 large eggs or 1/2 cup Egg Beater's (which equals 2 Eggs)
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts


DIRECTIONS:

Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
Combine flour, baking powder, and baking soda. Set aside.
Combine milk, lemon juice, lemon and orange peel. Set aside.
Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
Makes 12 servings. Serving Size: 1 (1/2 inch) slice.

Nutritional Information Per Serving (1/12 of recipe): Calories 220 | Calories from Fat 120 | Fat 14g (sat 6g) | Cholesterol 55mg | Sodium 190mg | Carbohydrates 20g | Fiber 1g | Sugars 3g | Protein 5g



http://www.cooksrecipes.com/diabetic/lemon-orange_walnut_bread_recipe.html